I’m so happy to share my passion for cooking with you through this blog and thank you all for your appreciation and support! For this occasion, I chose to bake a cake I always turn to when I crave chocolate (but don’t want to feel guilty for eating more than one piece): my low-fat chocolate cake. It’s a much lighter version of my good old chocolate cake that was accidently created when forgetting to add butter while I was multi-tasking in the kitchen.

About this recipe
I have been making a lighter version of my chocolate cake for years; each time tweaking the recipe a little to make it less caloric and lower in fat. I keep playing with the recipe and changing the amounts of sugar, butter, and milk to make it lighter. For this recipe, I accidently forgot to add the butter to the cake (what can happen when you cook four things at once!) and I only realized it after I put the cake in the oven…and that’s how my new low-fat version was created. The sugar has been decreased substantially; there is no butter or oil, instead I use skim milk (no fat) and eggs to moisten the cake. I mix unsweetened cocoa and low-sugar chocolate drinking powder to give a balance of intense chocolate and sweet flavors. I like to pour a light chocolate ganache glaze over it, but you can serve it with powdered sugar on top. No one has noticed that this cake is low-fat. For this recipe I baked the cake on a large baking sheet and cut out circles using a cookie cutter. I used the glaze in between layers (allowed it to set) and on top of the cake to achieve the cake pictured here.

5.5 ounces (150 g) of chopped chocolate (I used 72% cocoa, you can use 85% or 60% chocolate of your choice)

¾ cup (165ml) skim (no fat) milk

3 Tablespoons of heavy whipping cream (click here to see different types of cream) (you can skip the cream if you would like the recipe to be lighter; however the cream gives it a thicker consistency to the glaze).

Butter and flour a baking dish (you may want to use wax or parchment paper –butter and flour it as well- depending on the dish, since this recipe has no butter or oil, it may stick to the surface of the dish). Bake at 350°F (180°C) for 30 minutes (until an inserted toothpick comes out clean from center); if needed, bake for another 5-10 minutes.

For the glaze: Constantly mix the milk, cream and butter in a sauce pan over low-heat until it steams but does not reach a boiling point. Remove from the heat and add the chopped chocolate pieces and whisk until completely dissolved. Once the cake is cooled, pour chocolate glaze over the cake and decorate.

I hope you enjoy this recipe. Thank you once again for following Food Cookture for the past year! I look forward to sharing many more recipes with you for many more years!